Background Making Tropical Fruit Wines as a Generation Income for - PDF document

Outline Workshop on: “Valorisation of traditional Processing of indigenous fruits” Under the project of “International network on preserving safety and nutrition of indigenous fruits and their derivatives” • Jamun wine processing/production funded by Leverhulme Trust, UK • Mango wine processing/production Wine Production from Cambodian Indigenous Fruits: the Case of Jamun, Mango and Tamarind • Tamarind Liqueur (Ampel Meas) production/production Borarin BUNTONG, Faculty of Agro-Industry, Royal University of Agriculture 14 th -16th January 2013 Sunway Hotel, Phnom Penh, Cambodia Background • “Making Tropical Fruit Wines as a Generation Income for Rural Households in Cambodia” • JICA Grass-Roots Project on Development of Wine ne Product uction n Chain Agro-Processing Technology through Rehabilitation of Traditional Industry in Cambodia Jamun wine processing Wine production chain Jamun Fruit Sorting/Cleaning Starter Culture Grinding and Add Water and Sugar Sodium Metabisulphite Transfer to Fermented tank Fermentation 21 Days First Filtration Transfer to new tank Fermentation in Second Month Quality Check Every 30 days Second Filtration Sodium Metabisulphite Bottling Jamun wine processing Final Product 5 1

Jamun wine processing Jamun wine quality testing Some Analytical Data Some Analytical Data Trts pH TA TSS Reducing Ethanol Methanol Ester Tannin Trts pH TA TSS Reducing Ethanol Methanol Ester Tannin (g/L) ( o Brix) sugar (%) (%) (%) (mg/l) (mg/100ml) (g/L) ( o Brix) sugar (%) (%) (%) (mg/l) (mg/100ml) T1 3.6 0.16 8.67 3.76 10.17 0.05 0.28 1.11 T1 3.80 0.06 9.83 1.82 9.50 0.05 0.82 2.07 T2 3.5 0.25 8.50 4.01 9.00 0.04 0.29 0.89 T2 3.73 0.08 9.67 2.05 8.30 0.03 0.89 4.33 T3 3.6 0.19 9.00 5.06 9.73 0.07 0.32 0.94 T3 3.73 0.06 9.23 1.22 9.40 0.03 0.70 3.00 Chemical analysis of Pring wine after one month fermentation for Chemical analysis of Pring wine after one month fermentation for different amount of yeast different yeast Saccharomyces cerevisiae , Saccharomyces ellipsoideus , and dry yeast ( Saccharomyces spp.) Mango ngo Wine Processi essing ng Some Analytical Data Trts pH TA TSS Reducing Ethanol Methanol Ester Tannin (g/L) ( o Brix) sugar (%) (%) (%) (mg/l) (mg/100ml) T1 3.80 0.06 9.83 1.82 9.50 0.05 0.82 2.07 T2 3.73 0.08 9.67 2.05 8.30 0.03 0.89 4.33 T3 3.73 0.06 9.23 1.22 9.40 0.03 0.70 3.00 Chemical analysis of Pring wine after one month fermentation for different amount of water Starter culture preparation and adding in mango wine before fermentation 2

Mango o Wine Processing cessing Some Analy lytica cal Data Methanol TA TSS Reducing Ethanol Ester (%) Trts pH (g/l) ( 0 Brix) Sugar (%) (%) (mg/l) T1 3.6 0.23 9.7 5.51 9.0 0.015 0.467 T2 3.7 0.25 9.8 5.58 9.4 0.020 0.428 T3 3.7 0.24 10.0 6.01 8.6 0.017 0.505 Raw mango preparation Chemical substance analysis of mango Chemical substance analysis of mango wine after one month fermentation for topic of different yeast wines Some Analy lytica cal Data Some Analy lytica cal Data Methanol TSS Reducing Ethanol Ester (%) Trts pH TA (g/l) TA Alcohol Methanol Ester ( 0 Brix) Sugar (%) (%) (mg/l) Treatments pH TSS ( 0 Brix) RS (%) (g/l) (%) (%) (mg/l) T1 3.40 5.2 8.7 3.53 9.93 0.046 0.211 T1 3.5 2.7 9.6 4.3 9.4 0.02 0.08 T2 3.23 5.0 8.2 3.00 10.03 0.051 0.375 T2 3.5 3.4 7.4 0.3 10.6 0.02 0.08 T3 3.20 4.5 7.5 2.50 8.77 0.042 0.129 T3 3.5 3.4 7.4 0.3 10.6 0.02 0.08 Chemical substance analysis of mango wine after one month fermentation for topic of different water Chemical substance analysis of mango wine after one month fermentation for different mango Dissemination Activities Tamarind Wine In RUA and In Takeo Province 3

Tamarind Liquors • Ampel Meas : A liqueur made from tamrind and rice liquor. • The rice liquor is produced by famers in Takeo Province under technical support and quality control by RUA, Nagoya University and Japanese technical experts. • Run by C.J.H.A.P “Cambodia Japan High -quality Agroproduct ” • JICA Grass-Roots Project on Development of Agro- processing Technology through Rehabilitation of Traditional Industry in Camvodia Acknowledgement • The presenter would like to appreciate for permission of using the information and data from Mr. Kong Thong, project coordinator for the CARF funded project entitle “ Making Tropical Fruit Wines as a Generation Income for Rural Households in Cambodia” and MR. Hamano for the project of “ JICA Grass-Roots Project on Development of Agro-Processing Technology through Rehabilitation of Traditional Industry in Cambodia” Thank you very much for your kind attention 4